Strawberry Rhubarb Compote in a Slow Cooker Recipe
May 13, 2018 25 Comments
This strawberry rhubarb compote in a slow cooker recipe will change your mind about rhubarb.
I know there are people out there who think rhubarb is from outer space. I mean LOOK at it.
Who would have thought to eat that weird looking stalk? But, you should try it.
This doesn’t take any fancy ingredients or a lot of preparation time. I cooked this for 2 hours in my slow cooker.
Other easy recipes include my light rhubarb crisp and my healthy rhubarb muffin with walnuts but THIS compote is perhaps the easiest.
Our farmer’s markets are just now starting and here comes the RHUBARB. Hurray! Some people are thrilled when baseball season starts, I get happy over rhubarb.
When you mix rhubarb with strawberries you get this wonderful sweet and sour flavor that you can’t find anywhere else.
If you are trying to eat healthy and keep things low calorie, it is paramount that you don’t forget “flavorful”. Great flavor makes you want to eat whatever you cook versus that bacon double cheeseburger you can find everywhere.
This compote is fantastic in yogurt, on pancakes or ice cream, or on its own for a great little dessert. It is like a cross between a syrup and a jam.
I used the slow cooker because it makes it easy to cook it and the flavors meld nicely.
Some of you are going to complain about my use of sugar for this recipe. I cut it as low as I could to get it to still be sweet. One quarter cup of this compote is only 51 calories which is pretty great when you compare to maple syrup (208 calories).
I have included a video (my first of this type) to motivate and inspire you to give this a try. I think it will be fun to include more of these short videos in order to show all of you how easy this really is!.
Please watch it what you think of it!
Strawberry Rhubarb Compote in a Slow Cooker
Makes 3 cups
1 pound strawberries, hulled, washed and sliced in half
3 medium stalks rhubarb, about ¾ of a pound
½ cup sugar
1 teaspoon vanilla
Slice rhubarb lengthwise into strips and chop into ½ inch pieces. Mix strawberries, rhubarb, sugar, and vanilla in pot of a slow cooker. Cook on low for two hours. Enjoy hot or cold.
A ¼ cup serving is 51 calories, 0.2 g fat, 0.0 g saturated fat, 12.6 g carbohydrates, 10.6 g sugar, 0.5 g protein, 3.4 g fiber, 1 mg sodium, 3 Freestyle SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
Other posts you might like:
GOOD READ: A Vegetable You Gotta Try
I decided to put "Good Read" in my title in the hopes that you will actually read what I have to say....
Healthy Rhubarb Muffin with Walnuts
Creating a healthy rhubarb muffin is harder than you would think. Typically, rhubarb needs the addition of a ton of sugar for people to like it.....
First 20 Comments: ( See all 25 )
Holly N @ Spend With Pennies
See all 25 Comments